Manual Silvercrest SFS 110 A1 - IAN 104351 (page 14 of 100) (English, German, Dutch, French, Swedish, Finnish)

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SFS 110 A1

3) Press the button r. The green control lamp t lights up and the appli-

ance sucks the air out of the bag. As soon as all the air is sucked out, the red

control lamp q lights up. The appliance now seals the bag.

4) Once both control lamps q/t have extinguished, you can open the lid

and remove the vacuum-sealed bag.

NOTE

► You can halt the air extraction process at any time by pressing the

button e.

The green control lamp t will then go oﬀ . Press the

button r again to

resume the extraction process.

If the appliance has already switched to the sealing process and the red

control lamp q is lit, the process can be stopped with the

button e.

The appliance then stops the sealing process.

TIP – "SOUS-VIDE COOKING"

► As the supplied ﬁ lm is suitable for temperatures between -20°C and

+100°C, it can be used for the so-called "sous-vide" cooking process

(vacuum cooking).

"Sous-vide" is French and means "under vacuum".

In vacuum cooking, the food (usually ﬁ sh or meat, but vegetables can

also be used) is vacuum-sealed in a bag and then cooked in water or steam

cooked at a relatively low temperature (50 to 90 C). The advantage of this is

that volatile ﬂ avours or aroma are not lost during cooking. The food does not

dry out and the vitamins and ﬂ avours are preserved. Herbs or spices that are

vacuum-sealed in the bag with the food give oﬀ a more intense ﬂ avour.

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Silvercrest SFS 110 A1 - IAN 104351 Manual

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